Farm-to-table. Farm-to-fork. Farm-to-bar. However you word it, this “trend” has become a movement through the power of consumer demand. Nowadays, it’s a lot easier to find establishments that cater to this ethos, where ingredients in dishes coming out of the kitchen can be traced back to where they came from.
In a recent “On Foodable Side Dish” episode, we explore this movement as transparently as possible: by bringing viewers into Boston’s rooftop gardens and then showing you how local Boston chefs are incorporating some of these fresh-picked ingredients into their menus.
Bostonian and Foodable Video Correspondent, Jacqueline Church, first takes us to Higher Ground, where Founding Farmers John Stoddard and Courtney Hennessey tell us how they got started and what they are producing, and give us a tour of the herb garden. The next stop is Fenway Park’s Fenway Farms, where Sr. Executive Chef Ron Abell talks about the fruition of the rooftop farm, an idea that has been in the works for years. He also brings us into his kitchen to show us how he’s using the fare to produce fresh menu items daily.